Impact of Extra Virgin Olive Oil and Ethylenediaminetetraacetic Acid (EDTA) on the Oxidative Stability of Fish Oil Emulsions and Spray-Dried Microcapsules Stabilized by Sugar Beet Pectin

2011 ◽  
Vol 60 (1) ◽  
pp. 444-450 ◽  
Author(s):  
Sudheera Polavarapu ◽  
Christine M. Oliver ◽  
Said Ajlouni ◽  
Mary Ann Augustin
Keyword(s):  
Sugar Beet ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Olive Oil ◽  
Ethylenediaminetetraacetic Acid ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Emulsions ◽  
Spray Dried

scholarly journals Deterioration of Extra Virgin Olive Oil Caused by Different Processes

2017 ◽  
Vol 6 (5) ◽  
pp. 59 ◽  
Author(s):  
Nadia Segura ◽  
Yenny Pinchak ◽  
Natalie Merlinski ◽  
Miguel Amarillo ◽  
Camila Feller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Natural Antioxidants ◽  
Extra Virgin Olive Oil ◽  
Total Phenols ◽  
Olive Oils ◽  
Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109628
Author(s):  
Karolina Brkić Bubola ◽  
Dora Klisović ◽  
Igor Lukić ◽  
Anja Novoselić
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Phenolic Composition

Microencapsulation and oxidative stability of spray-dried fish oil emulsions

2003 ◽  
Vol 20 (5) ◽  
pp. 675-688 ◽  
Author(s):  
S. A. Hogan ◽  
E. D. O'Riordan ◽  
M. O'Sullivan
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Dried Fish ◽  
Oil Emulsions ◽  
Spray Dried

Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

2019 ◽  
Vol 286 ◽  
pp. 584-591 ◽  
Author(s):  
Luisa Torri ◽  
Paolo Bondioli ◽  
Liliana Folegatti ◽  
Pierangela Rovellini ◽  
Maria Piochi ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Seed Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Consumer Acceptance ◽  
Oil Blends ◽  
Perilla Seed

Extra Virgin Olive Oil Components and Oxidative Stability from Olives Grown in Tunisia

2010 ◽  
Vol 87 (10) ◽  
pp. 1199-1209 ◽  
Author(s):  
Samia Dabbou ◽  
Faten Brahmi ◽  
Ameni Taamali ◽  
Manel Issaoui ◽  
Youssef Ouni ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Components
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